1 or 2 boxes brussel sprouts

lemon dressing, follows

1/2 cup shredded Manchego cheese

toasted macadamia nuts

Cut the bottom off of each brussel sprout. Peel off outside leaves. Slice in thin slices and then chop in thin ribbons. Toss brussel sprout ribbons and Manchego cheese in a salad bowl.

Make lemon vinaigrette:

Mix 1/4 cup of olive oil, 2-4 TBS fresh squeezed lemon, 1/4 tsp grainy mustard and 1/2 tsp salt in a jar with a tight fitting lid. Shake vigorously. 

Pour over shredded brussel sprouts.

Plate and top with toasted macadamia nuts.